CLEANING & HYGIENE WITH HYGIENE
What steps should hospitality organisations take to ensure their cleaning and handling practices create a hygienic and safe environment? Paul Casson, of Rentokil Specialist Hygiene and Jamie Woodhall of Initial Washroom Hygiene discuss.
cleanliness and efficiency. Front-of-house facilities, for example reception areas or washrooms, should undergo deep cleans at least twice a year. This will help strengthen your protocols and will go a long way to demonstrate to an Environmental Health Officer that you have a robust cleaning regime.
DON’T FORGET HAND HYGIENE While cleaning plays a vital role in creating hygienic premises, ensuring occupants and employees play their part in day-to-day hygiene is equally important; and this starts with hand hygiene. Hands are a natural breeding ground for germs and one of the principle carriers of harmful pathogens – in fact, 80% of infections are spread by hand.
http://www.bccdc.ca/health-info/prevention-public-health/hand-hygiene
Health and safety should be front of mind for every business, but for those working in hotels, cafes and restaurants, it’s vital. This is especially true now that it is mandatory for food hygiene ratings to be displayed at all food-serving establishments. Any failure to maintain safe food preparation areas, cleanliness and high levels of hygiene could pose a serious risk, and even have the potential to lead to disease outbreaks.
ESTABLISH A CLEANING SCHEDULE The first step is to ensure there is a regular cleaning regime in place. This starts with identifying key areas that need frequent attention, especially areas where there are many shared touch points. According to the 2006 Food Hygiene (England) Regulations, food premises must be cleaned daily. Implementing a formalised cleaning plan, with a regularly updated record or logbook, will help to ensure this happens. Legally, any employees who handle food must receive supervision and training in food hygiene too.
It’s also important to book in a thorough deep clean with specialist technicians who are experts in tackling difficult to reach or forgotten about areas. Food processing facilities should schedule three to four deep cleans per year given how regularly their kitchen area and facilities are used. Ovens, ventilation units and drains all require regular deep cleans to ensure
https://www.food.gov.uk/business-guidance#.U-Dq51J0yUk 28
Washrooms should be at the centre of hand hygiene efforts. While the adequate waste disposal and regular cleaning of washroom facilities will help maintain high standards, the responsibility often lies with the individual to use the facilities in the most hygienic way possible. Equipping washrooms with enough sinks and soap dispensers and hand drying options will help to encourage each visitor to wash and dry their hands. Wet hands are more likely to spread germs, so it is important that this element is not overlooked.
http://www.bbc.com/future/story/20170519-does-it-matter-how-you-wash-and-dry-your-hands
Another way to promote good hand hygiene is by installing no-touch automatic dispensers. These help to reduce the spread of germs by limiting the amount of touch points within the washroom and demonstrating a proactive and convenient approach to hand hygiene won’t go unnoticed by employees and guests.
FINAL THOUGHTS Cleaning is an incredibly important part of keeping facilities safe and operational for all to enjoy. A regular cleaning regime helps to keep areas presentable, hygienic, and will even protect your business’s reputation. However, it’s also important that all cleaning professionals know the limits of routine cleaning, and when a specialist treatment is required. This, paired with customer and employee education on the importance of hand hygiene in communal areas, should ensure your hospitality premises adheres to health and safety standards.
www.rentokil-hygiene.co.uk https://www.initial.co.uk
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